These Chocolate Dipped English Toffee Peanut M&M Cookies are ultra-soft bakery-style cookies loaded with chocolate chips and crunchy English toffee peanut candies, then dipped in smooth melted chocolate for an irresistible finish. They are rich, chewy, and perfect for sharing at parties, holidays, or whenever a serious chocolate craving hits.
Why You’ll Love This Recipe
These cookies are soft in the center with lightly crisp edges and packed with layers of flavor. The English toffee peanut candies add a sweet, buttery crunch that pairs beautifully with melty chocolate chips. Dipping the cooled cookies in melted chocolate takes them to another level, giving them a decadent look and taste that feels extra special.
This recipe makes a generous batch, which makes it perfect for gatherings, gifting, or freezing for later. The dough is simple to prepare, and with a few helpful tips, you’ll get bakery-quality cookies every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 cup (220 g) light brown sugar, packed
2 large eggs, room temperature
2 teaspoons (10 ml) vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon (5 g) baking soda
1/2 teaspoon (3 g) salt
1 cup (170 g) semi-sweet chocolate chips
1 cup (180 g) English Toffee Peanut M&M candies (for inside the dough)
1 cup (180 g) English Toffee Peanut M&M candies, roughly chopped (for topping after dipping)
12 ounces (340 g) chocolate melting wafers or candy melts
Directions
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Fold in the chocolate chips and 1 cup of English Toffee Peanut M&M candies.
Scoop about 2 tablespoons of dough per cookie and place onto the prepared baking sheets, spacing them about 2 inches apart.
For a prettier presentation, gently press 2–3 extra candies into the tops of the dough balls before baking.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 10–15 minutes. This step is important to help them firm up before transferring.
Move cookies to a wire rack and cool completely.
Melt the chocolate wafers according to package instructions until smooth.
Dip half of each cooled cookie into the melted chocolate. Place on parchment paper and immediately sprinkle the chopped English Toffee Peanut M&M candies over the melted chocolate.
Allow the chocolate to set completely before serving.
Servings and timing
Servings: 36 cookies
Preparation time: 20 minutes
Baking time: 10–12 minutes per batch
Cooling time: 30 minutes
Total time: Approximately 1 hour 15 minutes
Variations
You can easily customize this recipe to suit your taste.
Swap the English Toffee Peanut candies for classic peanut, chocolate, or caramel varieties for a different flavor profile.
Add 1/2 cup chopped toasted nuts such as almonds or pecans for extra crunch.
Use dark chocolate melting wafers instead of semi-sweet for a richer finish.
Drizzle white chocolate over the dipped cookies for a decorative touch.
Chill the dough for 30 minutes before baking if you prefer thicker cookies.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days.
If stacking, place parchment paper between layers to prevent sticking.
For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
To slightly warm the cookies, microwave for 8–10 seconds to soften the chocolate and restore a fresh-baked texture.
FAQs
Why are my cookies falling apart when I move them?
These cookies are very soft right out of the oven. Let them cool on the baking sheet for at least 10–15 minutes before transferring them to a wire rack.
Can I use different M&M flavors?
Yes, this recipe works well with any peanut or chocolate-based candy variety.
Can I skip the chocolate dipping step?
Absolutely. The cookies are delicious on their own without dipping.
How do I prevent the candies from sinking into the dough?
Press a few extra candies onto the tops of the dough balls before baking to ensure they show on the surface.
Can I make the dough ahead of time?
Yes. Store the dough covered in the refrigerator for up to 48 hours before baking.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.
Why are my cookies spreading too much?
Make sure your butter is softened but not melted. Chilling the dough for 30 minutes can also help reduce spreading.
Can I use salted butter instead?
Yes, but reduce the added salt in the recipe to 1/4 teaspoon.
How do I know when the cookies are done?
The edges should be lightly golden while the centers still look slightly soft. They will continue to set as they cool.
What type of chocolate works best for dipping?
Chocolate melting wafers or candy melts work best because they melt smoothly and set firmly without tempering.
Conclusion
Chocolate Dipped English Toffee Peanut M&M Cookies are the perfect combination of soft, chewy cookie texture and rich chocolate indulgence. The toffee peanut candies add a buttery crunch that makes every bite exciting and satisfying. Whether you serve them at a party, package them as gifts, or keep a batch at home for sweet cravings, these cookies are guaranteed to impress.
Ultra-soft bakery-style cookies packed with chocolate chips and crunchy English toffee peanut candies, then dipped in smooth melted chocolate for a rich and decadent finish.
Ingredients
1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 cup (220 g) light brown sugar, packed
2 large eggs, room temperature
2 teaspoons (10 ml) vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon (5 g) baking soda
1/2 teaspoon (3 g) salt
1 cup (170 g) semi-sweet chocolate chips
1 cup (180 g) English Toffee Peanut M&M candies
1 cup (180 g) English Toffee Peanut M&M candies, roughly chopped
12 ounces (340 g) chocolate melting wafers or candy melts
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Whisk together flour, baking soda, and salt in a separate bowl.
Gradually mix dry ingredients into wet mixture until just combined.
Fold in chocolate chips and 1 cup of English Toffee Peanut M&M candies.
Scoop about 2 tablespoons of dough per cookie and place 2 inches apart on baking sheets.
Press 2–3 extra candies onto the tops of dough balls if desired.
Bake 10–12 minutes until edges are lightly golden and centers look slightly soft.
Cool on baking sheet for 10–15 minutes before transferring to a wire rack to cool completely.
Melt chocolate wafers according to package instructions until smooth.
Dip half of each cooled cookie into melted chocolate.
Place on parchment paper and immediately sprinkle chopped candies over melted chocolate.
Allow chocolate to set completely before serving.
Notes
Chill dough for 30 minutes for thicker cookies.
Swap candy varieties for different flavor combinations.
Store in airtight container at room temperature up to 5 days.
Freeze baked cookies up to 3 months.
Microwave 8–10 seconds to slightly warm before serving.
